Slowcooker Potato & Corn Chowder

Adapted slightly from So Tasty So Yummy

Fall is my favorite time of year. The temperatures cool down, the leaves change, and my birthday is in October. Apparently, Ohio didn't quite get the memo that I consider early September to be fall- it is supposed to be 90 degrees here today. Yuck.

Oh well. I'm ready for fall foods, and nothing says fall to me like a nice warm bowl of comforting soup with a side of crusty bread. 

This soup is creamy, delicious and satisfying. I topped ours with cheddar cheese and green onions. The cheese really complimented this soup so well.  Bacon would work well, too.

It's also incredibly easy to make. I hope you enjoy this soup as much as my husband and I did!

A couple of notes: I used reduced-sodium chicken broth. I omitted the chopped onion, simply because I forgot it! I used a 6-quart slowcooker.

If you don't have an immersion blender, you can remove some of the soup from the slowcooker, blend it in your blender, and then return to the slowcooker.  However, if you are a soup lover like me, I highly recommend purchasing an immersion blender. I got mine on Amazon, for around thirty bucks. I love it- it is so convenient and easy to use.

Ingredients

16 oz. frozen cubed hashbrown potatoes

2 carrots, peeled and chopped
1 cup frozen or fresh corn

1/2 onion, chopped

2 cloves garlic, minced, or more to taste

1/2 teaspoon seasoned salt, or more to taste

1/2 teaspoon black pepper, or more to taste

4 cups chicken broth  

1 cup half & half

Directions

Combine all ingredients except the half & half in the slowcooker. Cook on high 4-6 hours or low 8-10 hours. 

Once vegetables are tender, use an immersion blender to blend 1/3 of the soup. Add half & half, then continue to heat 15 minutes more.  Serve with desired toppings.

Serves: 4-6